Curry Squash Soup by Jenny Thull

Our October Meeting featured an informative and fun presentation about cucurbits (squash and pumpkin) by John and Jenny Thull. Jenny cooked some delicious soup for us and graciously shared the recipe.

Ingredients:

¼ cup olive oil
1 cup chopped onions
1 Medium Apple, chopped
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
½ teaspoon salt
½ teaspoon fresh ground pepper
¼ teaspoon ground coriander
¼ teaspoon crushed red pepper flakes
30 ounces Squash Puree (Kuri, Butternut, Autumn Frost, Carnival or any you prefer)
1 cup light coconut milk
½ cup chopped Cilantro
½ cup chopped Parsley
½ cup pumpkin seeds

Preparation:

Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, pepper, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk and cook another 5 minutes.

Blend until smooth in a blender or with emersion blender.  Garnish with Cilantro, parsley and pumpkin seeds

 The scones were delightful, but the recipe remains top secret.